I hope you’ll use this recipe as a blueprint for all your main dish salads this summer. Think: piles of leafy greens + berries + legumes + crispy vegetables + a crunchy whole grain nut or seed topping.
This ruby red alcohol-free drink is delightfully sweet and tart, thanks to the zero calorie monk fruit syrup.
Jalapeño gives this chutney a good dose of spice, along with capsaicin, a potent antioxidant for the brain.
This cranberry compote is fragrant with cardamom and ginger and gets a kick from freshly ground black pepper. A cup of chai tea jumpstarts the sauce with layers of flavor.
Cooking in parchment makes for a tender cod entree infused with citrus flavors, served in its own envelope, with no dishes to clean.
Farro for breakfast? Chewy, hearty, nutty, whole-grain farro has edged out oats as my breakfast grain of choice. It’s tossed with cinnamon while warm, and topped with an array of brain-healthy foods like berries, hazelnuts, pumpkin seeds and raw honey.